Name: Golden sweet corn quiche
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 sheets shortcrust pastry; 30 gram butter; 1 large white onion, finely diced; 1 clove garlic, sliced; 1 1/2 cup sweet corn kernels; 1 cup cream; 4 eggs; 1/2 teaspoon turmeric; salt and pepper, to season; 1/4 cup grated cheddar cheese; salad (cherry tomatoes, carrot ribbons, sliced radish, chopped italian parsley); olive oil, to serve

Ingredients

2 sheets shortcrust pastry

30 gram butter

1 large white onion, finely diced

1 clove garlic, sliced

1 1/2 cup sweet corn kernels

1 cup cream

4 eggs

1/2 teaspoon turmeric

salt and pepper, to season

1/4 cup grated cheddar cheese

salad (cherry tomatoes, carrot ribbons, sliced radish, chopped italian parsley)

olive oil, to serve

Method

1.Preheat the oven to 170ºC. Line a 23cm quiche or pie tin with the pastry sheets, trimming to fit neatly. Chill the pastry base until required.

2.Heat the butter in a frying pan and saute the onion and garlic over a medium-low heat for 5-8 minutes until tender and fragrant. Add the sweet corn and remove from the heat.

3.Whisk together the cream, eggs, turmeric and season with salt and pepper. Sprinkle the cheese over the base of the chilled pastry, then spoon the corn and onion mixture evenly over the cheese.

4.Pour the egg mixture over the top and carefully transfer to the oven to bake for 40-45 minutes until golden, puffed and set in the centre. Remove and allow to cool for 10 minutes. Slice and serve with a few salad ingredients on each plate. Drizzle with olive oil and sprinkle with cracked pepper.

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Ingredients

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